Slice Of Cheese Pizza Recipe

Activate yeast

In a small bowl, stir the warm water with the sugar until dissolved. Sprinkle the active dry yeast over the surface and let sit 5–10 minutes until foamy and fragrant.

Mix and knead

In a large bowl, combine the flour and salt. Make a well, add the yeast mixture and 1 tablespoon olive oil. Stir with a wooden spoon until a shaggy dough forms. Transfer to a lightly floured surface and knead 6–8 minutes until smooth and elastic. (If dough is sticky, add flour 1 tablespoon at a time.)

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil. Place the dough in the bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm draft-free spot for 60–90 minutes, until doubled in size.

Shape

Punch down the risen dough and transfer to a lightly floured surface. For one large pizza (about 12–14 inches) shape into a ball and let rest 10 minutes. Then press and stretch or roll into a 12–14 inch round about 1/8–1/4 inch thick, leaving a slightly thicker rim for the crust. Dust a pizza peel or baking sheet with cornmeal or flour to prevent sticking.

Prepare sauce while dough is rising or during the 10-minute dough rest. In a small bowl combine crushed tomatoes, 1 teaspoon olive oil, minced garlic, dried oregano, salt, pepper and optional 1/2 teaspoon sugar. Taste and adjust seasoning. No need to cook — this is a simple fresh-style pizza sauce. Keep covered until ready to use.

Preheat oven and prepare pan: Position an oven rack in the lowest third of the oven and preheat to 500°F (260°C) for at least 30 minutes. If you have a pizza stone, place it in the oven while preheating. If using a baking sheet, heat it in the oven or use the preheated oven without it. Dust the peel or baking sheet with the cornmeal or flour.

Top the dough: Transfer the stretched dough to the prepared peel or baking sheet. Brush the outer 1/2 inch of the crust lightly with the 1 tablespoon olive oil. Spread an even layer of the tomato sauce over the surface, leaving the rim exposed (about 3/4–1 tablespoon sauce per slice; about 1/2 cup for the whole pizza). Sprinkle the shredded mozzarella evenly over the sauce, then dust the Parmesan over the top. Lightly sprinkle the dried oregano or basil.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and crisp and the cheese is bubbly and beginning to brown in spots. Exact time depends on oven and thickness of dough—watch closely after 8 minutes.

Finish and serve: Remove the pizza from the oven and let rest 2–3 minutes. Slice into 6–8 slices. Optionally drizzle a few drops of olive oil over the top and sprinkle an extra pinch of grated Parmesan or fresh basil. Serve immediately.